The Paris Cookbook By Patricia Wells Patricia Wells and her husband, Walter, moved to Paris, France, from the United States in 1980. Like many young American expatriates who arrived before them, they fell in love with their adopted country and never left. Wells, who had been writing about food before the move, continued to do so, and she had plenty to discover, with Paris' wealth of restaurants (which she reviewed for the International Herald Tribune and L'Express), pastry and chocolate shops, open-air markets and regional French cuisines. She's seen many changes - when she first arrived, chefs such as Joel Robuchon and Guy Savoy were still 'up-and-coming', not the major players in French gastronomy they are today. Wells writes in her introduction that research for The Paris Cookbook (which was published in 2001) began way back in 1980 as she spoke to not just chefs, but ordinary people who had a passion for food. The recipes in the book range from haute cuisine and bistro dishes to vague snippets of advice from market vendors on how to cook a particular type of ingredient. They include Laduree's asparagus, rocket and parmesan salad; L'Ambroisie's white beans with mustard and sage; Benoit Guichard's fricassee of chicken with morels; Robuchon's creamy white bean soup; the taxi driver's wife's secret mussels; and La Maison du Chocolat's bittersweet chocolate mousse.